Name: Dundas Park KitchenNeighbourhood: RoncesvallesContact Info:2066 Dundas St. W., 647-351-4793, dundasparkkitchen.ca/,@DundasParkOwners/Chefs: Husband-and-wife team Alex Tso, former head chef at Amuse in the Beach, and Melanie Harris, pastry chef at Aria next to the ACC

The Food: Soups, salads and sandwiches, like marinated eggplant on focaccia with squash hummus, olive salad and onion jam. Take-out dinners consist of whole roast chickens with sides like chickpea salad and coleslaw. Homemade cookies, cakes and galettes for dessert.

The Drinks: Juices, sodas and Beau’s Lug Tread beer on draught.

The Place: The diminutive space feels like a workshop, with its open kitchen, bare concrete walls and exposed air ducts. Seating is limited to a cluster of wooden blocks by the window.

The Numbers:
• 62.5 minutes to roast the take-out chickens
• $7.50 for a breakfast sausage sandwich, which the owners used to sell from a stall at The Stop Farmers’ Market before opening the restaurant
• 1 special sandwich a day that isn’t listed on the menu